Cranberry Orange Shortbread Cookies Recipe

If you’re looking for a cookie that perfectly balances buttery richness with zesty brightness and a hint of tartness, I’ve got you covered. This Cranberry Orange Shortbread Cookies Recipe is an absolute favorite in my kitchen. The classic crumbly shortbread gets a fresh twist with tangy dried cranberries and fragrant orange zest, then finished off with a glossy orange glaze that just makes these cookies irresistible. Stick with me—I promise you’ll want to bake a batch right away!

this …

Ingredients & Why They Work

The magic in this Cranberry Orange Shortbread Cookies Recipe lies in simple, quality ingredients that complement each other beautifully. I always recommend fresh oranges for zest and juice—they make all the difference for a vibrant citrus flavor. Also, finely chopping the dried cranberries helps distribute their flavor evenly throughout the dough.

• Caster sugar: Fine sugar soaks up the orange oils easily and sweetens without grit.
• Orange zest: Provides fresh, aromatic citrus notes that brighten the cookie flavor.
• Unsalted butter: The base for shortbread’s tender, crumbly texture and buttery richness.
• Vanilla extract: Adds a warm, sweet undertone to complement the orange and cranberries.
• Plain flour (all-purpose): Gives structure but keeps the cookie tender when combined with butter.
• Dried cranberries: Their tart sweetness pairs perfectly with orange and adds chewy texture.
• Powdered icing sugar (confectioners’ sugar): For a smooth, sweet glaze that clings nicely to the cookie.
• Orange juice: Provides liquid and extra citrus punch in the glaze.
• Butter (melted for glaze): Gives the glaze a glossy finish and subtle richness.

Tweak to Your Taste

One of the best things about this Cranberry Orange Shortbread Cookies Recipe is how easy it is to make it your own. Over time, I’ve played around with adding a bit more zest or swapping dried cranberries for chopped dried cherries or cranberries soaked briefly in Grand Marnier for a grown-up twist. Don’t be afraid to experiment with your favorite citrus or dried fruits—they’ll bring new life to this classic shortbread.

• Gluten-free version: I’ve tried substituting plain gluten-free flour blends and the cookies turned out just as tender—but watch the dough’s softness when rolling.
• Spiced variation: Adding a pinch of cinnamon or nutmeg in the dough gives a warm hint, perfect for autumn or holiday baking.
• Reduced sugar: For a less sweet version, you can cut caster sugar by 10-15% without losing that lovely orange flavor.

Step-by-Step: How I Make Cranberry Orange Shortbread Cookies Recipe

Step 1: Brighten the Sugar with Orange Zest

The first little trick I swear by is rubbing the caster sugar and orange zest together with your fingertips. This action releases the natural oils in the zest, infusing the sugar with vibrant orange flavor. You’ll notice the sugar darkens slightly and feels moist—that’s exactly what you want because it means your cookies will have that wonderful zing in every bite.

Step 2: Cream Butter and Orange Sugar

Next, cream together the unsalted butter, orange-infused sugar, and vanilla extract until light and fluffy. Using an electric mixer on medium speed helps achieve that glorious pale texture. Don’t forget to scrape down the bowl edges to mix everything evenly—it’s key to getting a smooth dough.

Step 3: Mix in Flour and Cranberries Gently

Add the plain flour and finely chopped dried cranberries, mixing everything on low speed just until combined. The dough looks a bit ragged here, but don’t worry—that’s normal. Overmixing at this stage can make the cookies tough, so keep it gentle and stop as soon as you see the dough come together.

Step 4: Roll Out and Chill for Perfect Cookies

Form the dough into a disc and roll it out to about half a centimeter thick on a lightly floured surface. If the dough feels too soft and sticky, pop it into the fridge for 10-15 minutes to firm up—that step helps keep the cookie shapes sharp. Once you cut out your cookie shapes, chill them again for at least 30 minutes before baking to make sure they hold their shape in the oven.

Step 5: Bake Until Lightly Golden

Preheat your oven to 170°C (335°F) and bake your chilled cookies for 12-15 minutes. Watch closely starting at 12 minutes—once the edges are just turning golden, it’s time to take them out. Let the cookies cool on the tray for a bit before transferring them to a wire rack to cool completely. That cooling period helps them set perfectly without breaking.

Step 6: Dip in That Luscious Orange Glaze

Whisk powdered icing sugar, orange juice, and melted butter into a smooth glaze. If the glaze looks runny, add more icing sugar gradually; if too thick, thin it with a bit more orange juice. Dip the cookie tops into the glaze and let the excess drip off before placing them on a wire rack. You’ll love the shiny, citrusy finish that sets after just a little while.

How to Serve Cranberry Orange Shortbread Cookies Recipe

Garnishes

I usually keep garnishes simple for these cookies, but glazing them with the orange icing is already a gorgeous touch. Sometimes, I sprinkle a few finely grated orange zest or tiny bits of dried cranberry on top of the glaze before it sets for a boutique bakery feel. A dusting of powdered sugar just before serving adds a snowy charm, especially in the cooler seasons.

Side Dishes

These cookies love company! I often serve them alongside a warm cup of spiced tea or freshly brewed coffee—both help bring out the citrus and cranberry notes. For a festive spread, they pair beautifully with a cheese platter featuring creamy brie and sharp cheddar; the sweet and buttery flavors of the cookies balance the richness perfectly.

Creative Ways to Present

For gatherings, I like arranging the cookies layered on a rustic wooden board with sprigs of fresh rosemary or small orange slices tucked between them—it’s such a festive and inviting look. Another fun idea I’ve done is dipping half of each cookie in dark chocolate before glazing, adding a dramatic and decadent flair that friends always rave about.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (though don’t count on it!), keep the cookies in an airtight container at room temperature. They’ll stay perfectly fresh for up to a week—soft but still holding their buttery crumble. Keeping them away from direct sunlight helps preserve that fresh orange zing and glaze shine.

Freezing

I’ve frozen undecorated shortbread dough and also fully baked but unglazed cookies. Both methods work wonderfully. For the dough, shape and wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge and then bake fresh. For cookies, freeze them flat in a freezer-safe container separated by parchment—the key is to avoid glazing before freezing to keep the finish smooth and fresh.

Reheating

To bring cookies back to life, I like to warm them slightly in a low oven (around 120°C/250°F) for 5 minutes if unglazed. For glazed ones, just room temperature is best to preserve that sugary glaze without melting it. This little warm-up revives the buttery aroma and texture beautifully.

FAQs

Final Thoughts

This Cranberry Orange Shortbread Cookies Recipe is one I love to pull out whenever I crave something sweet but with a refreshing citrus twist. The blend of buttery shortbread, tart cranberries, and bright orange glaze feels like a warm hug in cookie form. If you try just one thing this baking season, make it these cookies—they’re sure to become your go-to treat and a hit with anyone lucky enough to snag a batch. I can’t wait to hear how yours turn out!

Print